L
ocated at the Kalispell Golf and
Country Club, 1898 Public House borrows
its name from the year the golf course
was established, celebrating history and
achievement. Led by Executive Chef Tyler
Schwenk, 1898 is known for making clas-
sic dishes modern with unique twists and
superior ingredients. When I say superior
— I mean it! We are talking about local-
ly-sourced and seasonal ingredients whenev-
er possible and house-grown herbs. Oh, and
did I mention that Chef Tyler trained under
a Le Cordon Blue master? Pretty impres-
sive. Even more impressive? The flavor and
beauty of the food that he presents. All right,
enough history, let’s dig into what we ate!
A good brunch starts with a great Mimosa or
Bloody Mary, of course! We couldn’t decide
which drink to order, so naturally, we tried
all of them. The Bloody Mary bar is stocked
with rim seasonings, hot sauces, and too
many toppings to count. I went with house-
cured candied bacon, grilled shrimp, olives,
and some good hot sauces! My compa-
ny stuck with Mimosas and mixed in mango
and blood orange juice. Yum!
May | June 2018
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